RUB DUCK RECIPES

Name: Duck with Orange Hazelnut Stuffing
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings.
Ingredients: 2 domestic ducklings (4 to 5 pounds each); 2 teaspoons salt; 1 teaspoon grated orange zest; 1/2 teaspoon seasoned salt; STUFFING:; 4 cups coarse soft bread crumbs; 2 cups chopped peeled tart apples; 2 cups chopped toasted hazelnuts; 1 cup chopped celery; 1/2 cup chopped onion; 1/2 cup orange juice; 2 large eggs, beaten; 1/4 cup butter, melted; 2 to 3 tablespoons lemon juice; 2 teaspoons grated orange zest; 1-1/2 teaspoons grated lemon zest; 1 teaspoon seasoned salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon ground nutmeg; GRAVY:; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups chicken broth; 1/3 cup orange marmalade

DUCK WITH ORANGE HAZELNUT STUFFING RECIPE: HOW TO MAKE IT

Duck with Orange Hazelnut Stuffing Recipe: How to Make It image

For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 26

Ingredients

2 domestic ducklings (4 to 5 pounds each)
2 teaspoons salt
1 teaspoon grated orange zest
1/2 teaspoon seasoned salt
STUFFING:
4 cups coarse soft bread crumbs
2 cups chopped peeled tart apples
2 cups chopped toasted hazelnuts
1 cup chopped celery
1/2 cup chopped onion
1/2 cup orange juice
2 large eggs, beaten
1/4 cup butter, melted
2 to 3 tablespoons lemon juice
2 teaspoons grated orange zest
1-1/2 teaspoons grated lemon zest
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
GRAVY:
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/3 cup orange marmalade

Steps:

Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.

Nutrition Facts : Calories 973 calories, FatContent 73g fat (20g saturated fat), CholesterolContent 207mg cholesterol, SodiumContent 1452mg sodium, CarbohydrateContent 34g carbohydrate (16g sugars, FiberContent 5g fiber), ProteinContent 45g protein.

DUCK WITH ORANGE HAZELNUT STUFFING RECIPE: HOW TO MAKE IT

Duck with Orange Hazelnut Stuffing Recipe: How to Make It image

For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 26

Ingredients

2 domestic ducklings (4 to 5 pounds each)
2 teaspoons salt
1 teaspoon grated orange zest
1/2 teaspoon seasoned salt
STUFFING:
4 cups coarse soft bread crumbs
2 cups chopped peeled tart apples
2 cups chopped toasted hazelnuts
1 cup chopped celery
1/2 cup chopped onion
1/2 cup orange juice
2 large eggs, beaten
1/4 cup butter, melted
2 to 3 tablespoons lemon juice
2 teaspoons grated orange zest
1-1/2 teaspoons grated lemon zest
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
GRAVY:
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/3 cup orange marmalade

Steps:

Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.

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2021-10-13 · Rub kosher salt and pepper all over the duck, top and bottom, then place it in the oven and roast for 30 minutes. Remove the duck from the oven, turn it breast side down on the rack and continue roasting. It’s a good idea to rotate the pan in the oven as well to ensure even browning. Repeat this process every 30 minutes until an instant-read thermometer inserted in the thickest part of the ...
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